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Giovanna's Yummy Cheese Onions

Giovanna's Yummy Cheese Onions

  • Prep

    30 m
  • Cook

    26 m
  • Ready In

    56 m
ELIZASMUM

ELIZASMUM

A layered dish of onions, bread crumbs and a velvety Monterey Jack cheese sauce. Given to me by my friend, Giovanna, this recipe has become a staple in our house. It's great alone for a snack, or as a side dish.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 475 kcal
  • 24%
  • Fat:
  • 28.6 g
  • 44%
  • Carbs:
  • 41.1g
  • 13%
  • Protein:
  • 16.1 g
  • 32%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 904 mg
  • 36%

Based on a 2,000 calorie diet

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Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Melt 1/4 cup of butter in a large skillet over medium-low heat. Add sliced onions, and cook until wilted and soft, but not browned. Set aside.
  3. Melt the remaining butter in a saucepan over medium heat. Mix in the flour, salt, pepper, and dry mustard. Cook stirring for 2 minutes. Gradually whisk in milk, stirring constantly until thickened. Add cheese, and cook, stirring until melted. Set aside.
  4. Spread half of the onions into the bottom of a 1 quart casserole dish or 11x7 baking dish. Spoon half of the sauce over the onions, then sprinkle with half of the bread crumbs. Repeat layering, and spray the top layer of bread crumbs with cooking spray.
  5. Bake uncovered for 25 minutes in the preheated oven, then turn on the broiler, and broil for 1 minute, until the top is golden brown.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Wyattdogster
10

Wyattdogster

3/27/2005

Many thanks to Giovanna!! This is fabulous, I just served this at our Easter dinner (with ham) and everyone in my family enjoyed it, most had seconds. We are all pretty much onion lovers anyway but never have I had onions fixed this way. I followed the recipe to a tee, I did strain the onions because there was quite a bit of liquid in the pan that I thought should not end up in the sauce...glad I did, it was just perfect!!!

LEVDAWG
8

LEVDAWG

6/1/2009

This recipe rated 5 stars with me - and I'm a hard marker! It came out of the oven hot and creamy - slightly browned on the top. The family raved about it - even my daughter who dislikes onions. Used Ritz crackers rather than breadcrumbs. I think the secret to making this dish is to cook the sliced onions with a gentle saute first - take your time! When they start becoming translucent - thats when they are ready. This receipe will be a keeper in this house.

Bones
8

Bones

8/2/2005

I brought this to a potluck and the dish was scraped clean. Everyone loved it. I used one cup of Monterey Jack and one cup of Gruyere for a little extra flavor. Next time I may try adding a bit of gorgonzola.

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